Shrimp Veggie Pasta Salad

Shrimp Veggie Pasta Salad

Veggie Pasta Salad Recipe

8 ounces cooked tricolor spiral pasta, rinsed
1 pound small shrimp, boiled, peeled and deveined
3 small tomatoes, chopped
1 cup chopped onions
1 cup chopped celery
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small cucumber, chopped 
1 cup carrots, chopped 
1 small can of black olives, rinsed
1 small bottle of your favorite Italian Dressing
1 teaspoon salt
1/8 teaspoon pepper
  
In a large bowl, combine all ingredients. Cover and refrigerate for at least 2 hours before serving. (I like to make this a day ahead of time)
Advertisements

Pepper Shrimp Scampi

Pepper Shrimp Scampi Recipe

Pepper Shrimp Scampi

6 ounces uncooked angel hair pasta
1 small zucchini, quartered and sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 small sweet red pepper, chopped
4 garlic cloves, minced
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1/4 cup reduced-fat butter, cubed
2 teaspoons dried oregano
1 teaspoon dried basil
2 tablespoons grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a largenonstick skillet coated with cooking spray, saute the zucchini, onion, peppers and garlic until tender. Add the shrimp; cook and
stir for 2-4 minutes or until shrimp turn pink. Stir in the butter, oregano and basil. Drain pasta; add to skillet and toss to coat.
Sprinkle with Parmesan cheese.

Yield: 6 servings.  

 Nutrition Facts

  • One serving: 1-1/3 cups
  • Calories: 258
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Cholesterol: 183 mg
  • Sodium: 275 mg
  • Carbohydrate: 27 g
  • Fiber: 2 g
  • Protein: 24 g
  • Diabetic Exchange: 3 very lean meat, 1-1/2 starch, 1 vegetable, 1 fat. 

Baked Lemon Shrimp With Garlic

BAKED LEMON SHRIMP WITH GARLIC
Serves 6.
Ingredients
2 pounds large shrimp (about 30), peeled
1/4 stick unsalted butter
1 1/2 teaspoons salt, or to taste
1 tablespoon mined garlic, or to taste
1/2 cup flat-leafed parsley leaves, washed well, spun dry, and chopped fine
2 tablespoons fresh lemon juice, or to taste

Preheat oven to 450°F.
In a flameproof baking dish large enough to hold shrimp in one layer melt butter with salt over moderately low heat. Stir in garlic and half of parsley. Add shrimp and bake 5 minutes. Turn shrimp and sprinkle with remaining parsley and lemon juice. Bake shrimp until just cooked through, 5 to 10 minutes more. Serve shrimp with rice.